To make the tuna sushi, spread half a
sheet of nori on to a bamboo mat, lay strips of tuna across the full
length and season with the thinned wasabi. Place a line of blanched
carrot next to the tuna and roll tightly. Moisten the edge with water
and seal. Place a square of damp wax paper on to the bamboo mat, then
spread evenly with sushi rice. Place the non-wrapped tuna along the
centre and wrap tightly, enclosing the nori completely. Remove the paper
and cut into neat rounds with a wet knife.
To make the salmon sushi, make a simple
flat omelet by beating together the eggs, salt and sugar. Heat a large
non-stick pan, pour in the egg mixture, stir briefly and allow to set.
Transfer to a clean dish towel and cool. Place the nori on to a bamboo
mat, cover with the omelet, and trim to size. Spread a layer of rice
over the omelette, then lay strips of salmon across the width. Season
the salmon with the thinned wasabi, then place a strip of cucumber next
to the salmon. Fold the bamboo mat in half. Cut into neat rounds with a
wet knife.
